Simple, fresh, and exactly what you want on a busy week night. This arugula pasta salad comes together fast with tender pasta, peppery greens, a bright dressing. An effortless dinner you'll make once and immediately add to your weekly rotation.
Ingredients
- 1 box rotini pasta or whatever small pasta you like
- 2 cups cleaned, arugula salad greens
- 1-2 cups fresh small grated parmesan
- 1 cup finely chopped, salted pistachios
Dressing or pasta sauce
- 3 tbsp white wine vinegar
- 2 tsp salt
- 1 tsp pepper
- 1 large clove garlic, pressed
- 1 tbsp Dijon Mustard
- 3 tbsp heavy cream
- 1/3-1/2 cup olive oil
- 1 tsp honey or sugar
Instructions
- Bring a large pot filled with water to a boil. Once the water is boiling add 1 tsp salt to the water. Add pasta to the salted water and boil according the time on the box (usually 10 minutes). Once pasta is done, drain and set aside.Take the arugula and place it on a cutting board and rough chop it then place it in a large bowl. Grate the fresh parmesan cheese finely and put it on top of the arugula. On the same cutting board you chopped the arugula, place the pistachios and rough chop them, then add them to the bowl.Meanwhile, make the dressing or sauce for the pasta. In a medium bowl or mason jar, put the 3 tbsp of white wine vinegar, salt, pepper, pressed garlic, sugar, dijon mustard and stir or shake. Once you've done that add the olive oil, stir or shake. Add the heavy cream stir or shake. Taste the dressing or sauce and make sure it isn't too tart (that means you need more olive oil) or too sweet or doesn't have enough salt or pepper. Finally, add the pasta (that should be slightly hot) to the arugula, cheese, and pistachios. The heat from the pasta slightly softens the arugula and slightly melts the cheese. Add the dressing or sauce and toss WELL. Add more parmesan if you like it. Enjoy.HAPPY EATING!!
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